Shanna, maybe this is what you're looking for! I found it on a vegan website (but I don't remember exactly where ) and saved it to my computer a while ago. I've never tried it, but it looks fabulous, with or without the gingersnap crumbs! This is the recipe exactly as I saved it:

Place everything except pumpkin and gingersnaps in a blenderor food processor and process until smooth. Add half thepumpkin, and puree again. Transfer to a medium sized bowland beat in the remaining pumpkin until it becomes uniformlycreamy. Cover tightly and chill for several hours orovernight, to let the flavors combine and deepen.(THIS IS REALLY IMPORTANT! It doesn't taste half as wellright away as 6-8 hours or more later). To serve, spooninto decorative bowls and sprinkle with the gingersnapcrumbs. Serve right away so crumbs don't get soggy.

Yield: about 6 servings.

(Can substitute cooked squash or sweet potato for thepumpkin - I haven't done this, though). It keeps well fora couple of days in the fridge.

--------------------"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield

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